Looking for the most delicious, sticky, tender ribs? You’ve come to the right recipe with these sticky hoisin pork spare ribs. Paired with sweet potato fries and a fresh green salad, no need to pop out for that pub grub you’ve been craving, just make it at home.
2 x 1.2kg Food Lover’s Market pork spare rib racks
2 Lemons
Salt
250ml (1 cup) red wine vinegar
50g tomato paste
60ml (¼ cup) chilli jam or apricot jam
60ml (¼ cup) canola oil
125ml (½ cup) brown sugar
125ml (½ cup) hoisin sauce
15ml (1 Tbsp) braai spice or Moroccan mix
3 large orange sweet potatoes, peeled and cut into fries
Salt and black pepper, to taste
Olive oil
100g wild rocket and micro herb mix
1 cucumber, sliced into ribbons
6 radishes, thinly sliced
2 avocados, sliced
60ml (1/4 cup) of your favourite salad dressing
Salt and pepper, to taste
Pre-heat the oven to 180°C.
Lightly salt your rib rack, place on a deep oven tray with very little water. Cover with foil and cook for about 20 min.
Remove from the oven and squeeze the juice of 2 lemons over your ribs. Cover again and cook for another 15-20 minutes.
In the meantime, make your basting sauce: Combine all the ingredients in a small saucepan and mix well to combine. Cook on medium heat to a thick, sticky consistency for about 5-8 minutes.
Remove the ribs from the oven and pour your basting sauce over the ribs, making sure you cover them.
Return your tray to the oven without foil. Keep an eye on the ribs once the basting sauce is over – they can easily burn. Turn them continuously in 5-minute intervals until the ribs are crispy or to your liking.
Place the cut fries onto a baking tray and season with salt and pepper. Drizzle with olive oil and bake in the pre-heated oven for about 30-45 minutes while tossing them around every 10 minutes to avoid them sticking to the pan, or until crispy and cooked to your liking.
Combine all salad ingredients, season to taste and serve with your favourite salad dressing.
